I have a weird relationship with breakfast food.  I don’t usually eat breakfast, but when I do, I go all out.  I want a little bit of everything.  Salty, sweet, savory, and of course always fresh, but never overly heavy.  Easier said than done.  A heavy breakfast can keep my energy levels low and “nap-friendly” for the rest of the day.  I came across this recipe for french toast casserole in a foodie magazine (not posted online, so I added it below) and decided it looked too good not to risk a one-day food-induced coma.  It had all of the elements I like in my breakfast.  I limited it to one square (since I had to share and to avoid said coma) and it was tough not going in for more.  These were delightful as breakfast bites and, I think, would also work great as a dessert when it’s colder or even with a dollop of ice cream if your tastebuds can handle it.  Or maybe both.  Why limit yourself?

French Toast Casserole

Ingredients:
5 Tbsp unsalted butter
1 cup dark brown sugar
1 cup chopped pecans, divided
8 cups cubed French bread, cut into 1 1/2-inch cubes
5 large eggs
2 cups whole milk
1 tsp vanilla extract
1/4 teaspoon ground nutmeg

Directions:
1.  Preheat oven to 350 degrees
2.  Line a 9×9-inch pan with aluminum foil, allowing foil to hang over sides; spray with nonstick cooking spray
3.  Place butter in bottom of prepared pan; melt butter in oven for approximately 5 minutes; sprinkle brown sugar over melted butter; sprinkle 1/2 cup pecans over brown sugar
4.  Place bread cubes on top of brown sugar mixture; sprinkle remaining 1/2 cup pecans over bread cubes
5.  In a medium bowl, combine eggs, milk, vanilla, and nutmeg, whisking well; pour mixture over bread cubes, pressing down to ensure bread is well coated
6.  Cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours
7.  Remove from refrigerator, and let sit at room temperature for 30 minutes; remove plastic wrap
8.  Preheat oven to 350
9.  Cover with aluminum foil, and bake for 40 minutes; remove foil, and bake until set, approximately 10 minutes
10.  Carefully invert onto serving platter; remove foil, cut into squares, and serve immediately